Sunday, January 23, 2011

Equivalents For Older Recipes & More

I decided today to share some equivalents from my 1950 edition of the Culinary Arts Institute of Encyclopedic Cookbook. These are some I picked that not only are useful in general cooking, but will help if you enjoy making recipes from older cookbooks and need to know what to use in place of an ingredient.


When the recipe calls for---

1 cup sweet milk in a batter, you can use 1/2 cup evaporated milk and 1/2 cup water.
OR 1 cup skim milk and 2 tbsp. fat (oil, butter etc.)

When you need--
1 ounce chocolate you can use 4 tbsp. cocoa and 1/2 tbsp. butter or margarine.

When a recipe calls for 1 cup granulated sugar--

Use 1 cup brown sugar, packed
OR 3/4 cup honey, but reduce the liquid slightly

2 cups corn syrup, reducing liquid

1 1/2 cups maple syrup, reducing liquid

8 ounces (may be listed as oz, or Z) = 1 cup
Picnic No. 1= 1 1/4 cups
12 ounce=1 2/3 cups
No. 300=1 3/4 cups
No. 1 tall=2 cups
No. 2=2 1/2 cups
No. 2 1/2=3 1/2 cups
No. 3=4 cups
No. 3 squat=2 3/4 cups
No. 5=7 1/3 cups
No. 10=13 cups
No. 1 square= 1 pound
No. 2 1/2 square=31 ounces

1 bouillon cube = 1 tsp. extract

1 tbsp. cornstarch=2/3 tbsp. arrowroot
OR 1 3/4 tbsp. wheat or rice flour

1 tbsp. fresh grated horseradish= 2 tbsp. bottled

1 1/2 tbsp. quick cooking tapioca=1/4 cup pearl tapioca soaked at least one hour

ON OFL: The biscuits didn't turn out. What went wrong?

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